Green Chile Chicken Enchiladas

Clean Green Chile Chicken Enchiladas
(1 Green, 1 Red, 1 Yellow, 1 Blue)

One of the staples in our house is Mexican food.  Mexican anything.  And we all know with Mexican food, we have a lot of cheese and a lot of carbs!  Well, I was so excited when we put this recipe together, as I realized it fit completely within 21 Day fix, and is super easy!!!  I love enchiladas, and love to share this!!

NOTE: I make a double batch of this one, and have it for lots of leftovers.




Ingredients:
4-5 Chicken breasts
Green chile enchilada sauce (homemade or canned)
Package of small corn tortillas
Cheese
Cilantro
Chopped Lettuce & Tomato



Directions: 

1. Start Chicken and enchilada sauce in the crockpot in the morning.  Cook for 6-8 hours until done.
2. After chicken is done, take chicken out of crockpot, and shred, 
3. Add a few spoonfuls of sauce to shredded chicken (should be more sauce left in crockpot for the enchilada topping)
4. Add chopped cilantro.  NOTE: Can also add onions at this point, or whatever veggies you like. 
5.  Spoon some of the enchilada sauce into greased baking dish.
6. Warm corn tortillas in microwave slightly to soften
7. Put chicken mixture into the tortillas and roll, and put into baking dish
8. Top with a moderate amount of cheese (not too much).  Think .5 - 1 blue container per 2 enchiladas.
9. Cook at 350 degrees until cheese is melted and brown - About 20 minutes
10. Top with 1 G of chopped lettuce and tomato (less if you add veggies in)

Enjoy!!!  Hands down my favorite!